Best Cured Smoked

Col. Bill Newsom’s Aged Kentucky Ham is a dry-cured pork product originating in Princeton, Kentucky. It represents a continuation of nearly a century of traditional American curing practices established in 1917. The ham's flavor and texture are developed through meticulous salt curing and smoking. T...

Montreal smoked meat is a uniquely Canadian specialty. It’s brisket cured in a brine and then slowly smoked over wood for extended periods, resulting in intensely flavorful, peppery meat. Traditionally served on rye bread with mustard, it's popular among those seeking authentic deli experiences and...

The Edwards Virginia Smokehouse Surryano Ham originates in Surry County, Virginia, representing a traditional dry-cured pork product. This ham is notable for its meticulous curing process mirroring European styles like prosciutto, yet infused with the characteristic smoky flavor imparted by local hi...

Jinhua ham originates in Zhejiang Province, China, a prized smoked meat dating back to the Tang Dynasty. The product’s distinctive flute-like form develops during the dry-curing process, resulting in a deeply savory flavor intensely rich in umami notes. Traditionally enjoyed as a delicacy, it is par...

Smoked beef pastrami is a cured and smoked meat traditionally associated with Jewish delis. It’s made by brining and seasoning beef then smoking it over wood like hickory or maple. The process creates a distinctive smoky flavor and firm texture. This product is commonly enjoyed in sandwiches and is...

Yunnan Ham, specifically Xuanwei Ham, is a traditional Chinese smoked pork product originating from Yunnan province. Its unique flavor develops through a lengthy dry-curing process, resulting in a rich, intensely savory taste with notes of sweetness and umami. This ham has been produced since 1909...

Broadbent's Smoked Country Ham is a dry-cured pork product from Kuttawa, Kentucky, distinguished by winning multiple grand champion awards at the Kentucky State Fair since 1968.

Smoked Capicola, or Coppa Affumicata, is a traditional Italian dry-cured pork shoulder that undergoes a light smoking process to deepen its naturally spicy and sweet profile.

Smoked chorizo is a fermented and smoked pork sausage originating from the Iberian Peninsula, distinguished by its deep red color derived from smoked paprika.

Smoked Sopressata is a variation of the classic Italian dry salami that is pressed and infused with smoke, distinguishing it from the standard air-dried southern Italian original.

Originating from Krakow, Poland, Kielbasa Krakowska is a thick, U-shaped smoked pork sausage notable for receiving a Protected Geographical Indication status in 2014.

Linguiça is a smoke-cured pork sausage seasoned with garlic and paprika that originates from Portugal and remains a prominent ingredient in Brazilian and Hawaiian cuisines.

Virginia country ham is a dry-cured, smoked pork product distinguished by its lengthy aging process, reflecting the historical meat preservation methods developed by early American colonists.

Smoked beef tongue pastrami is cured beef tongue seasoned with a coriander-and-pepper crust then cold- or hot-smoked, a deli specialty rooted in Eastern European Jewish culinary tradition.

Kentucky country ham is a dry-cured, wood-smoked pork product heavily salted and aged for several months, a regional American specialty often pan-fried and served with a red-eye gravy.

Smoked Salami is a cured sausage consisting of fermented and air-dried meat that undergoes an additional smoking step, a preservation technique with roots in Italy.

Smoked pork jowl consists of cured meat from a pig's cheek, smoked over wood, and widely utilized in Southern American cuisine as a flavoring base for vegetables and beans.

Smoked pork neck, or Coppa Affumicata, is a traditional Italian cured meat from the cervical muscle, notable for its rich marbling, delicate flavor profile, and slow cold-smoking process.

Smoked Pepperoni is an American variation of dry-cured salami characterized by its blend of pork and beef, which is artificially or naturally smoked for added flavor.

Csabai Kolbász is a traditional Hungarian smoked pork sausage from the city of Békéscsaba, notable for its spicy paprika flavor and Protected Geographical Indication status.

Lap cheong is a cured and smoked Chinese pork sausage characterized by its sweet and savory flavor profile, widely utilized as a core ingredient in Asian fried rice dishes.

Lap Mei is a category of traditional Chinese cured sausages, historically developed during winter months, notable for its distinctly sweet, savory flavor profile and dense, chewy texture.

Smoked Guanciale is an Italian cured pork jowl that receives a hardwood smoke treatment, adding a distinct campfire profile to the traditional fat used in pasta dishes like carbonara.

Smoked back bacon is a British and Irish cut derived from pork loin rather than belly, cured and wood-smoked to yield a lean, meaty product commonly served in traditional full breakfasts.

Smithfield smoked ham is a dry-cured meat strictly defined by a 1926 Virginia statute, which mandates that its entire processing occur within the town limits of Smithfield, Virginia.

Smoked Canadian bacon is a lean, cured, and smoked pork loin product, notable for its ham-like texture and widespread popularization as a traditional breakfast meat in the United States.

Smoked Tasso ham is a highly seasoned, smoked pork shoulder originating from Cajun cuisine in Louisiana, primarily used as a robust flavoring component in regional dishes like gumbo.

Smoked cervelat is a traditional Swiss sausage made from a blend of pork and beef, widely recognized as the national sausage of Switzerland due to its immense popularity.

Smoked beef salami is a cured, fermented sausage traditionally made with beef in kosher and Italian-American traditions, cold-smoked to develop its characteristic tangy, savory crust.